“Poached Ray Fish Wings with potatoes” recipe – “Razza in umido con le patate”

Instructions

• 1.

  Preparing the parsley and garlic base, the capers, the black pepper and the potatoes

  • Parsley sprigs - 25gr
  • Suited Garlic - 4
  • Black pepper corn - 2gr
  • Capers (salted) - 15gr
  • Extra virgin olive oil - 70gr
  • Potatoes - 500gr

  Thoroughly wash the parsley under running water, then delicately dry it with a kitchen towel. Separate the leaves and the stalks and make a small bunch with these using some cooking string. Put the non-stick frying pan on a medium-low heat with the unpeeled garlic cloves and the parsley stalks (step 1 - pic.A).
  Rinse the salted capers, and soak them in a cup with hot water. Then, finely crush the black pepper with pestle and mortar (step 1 - pic.B).
  Peel the potatoes and rinse them under running water, then cut them into 4 to 5mm thick slices (step 1 - pic.C). Set aside.
  

• 2.

  Chopping and cooking the Ray wings

  • The frying pan with the garlic and parsley stalks base
  • Ray Wings - 600gr
  • Salt - 2 pinches

  With a sharp chef knife, cut the Ray wings crosswise into even piece. Set the heat to a minimum, and add the fish to the frying pan with the thinner meat facing down (step 2 - pic.A). Let the heat gently cook the the meat for about 1 or 2 minutes and turn the pieces on the other side. Season with a pinch of salt and keep cooking the fish for another 4 to 5 minutes (step 2 - pic.B).
  When the meat has turned slightly whitish (the central thicker bones will still be raw and pink), turn the fish again and season also that side with another pinch of salt, then take it out of the pan and set aside into a bowl or a dish. Cover to keep it warm and moist.
  Remove from the pan any lump of curdled meat juices saving as much oil as possible and take out the dried out parsley stalks (step 2 - pic.C).
  

• 3.

  Cooking the potatoes with the peeled plum tomatoes and capers

  • The frying pan withe olive oil and the garlic
  • The sliced potatoes
  • Salt - 3gr
  • The crushed black pepper
  • Hot water - 400ml

  Increase the heat under the pan and set it to a medium power. Add the sliced potatoes and stir them evenly in order to coat them with the fats. Cook uncovered for a couple of minutes, then loosely cover with a lid and cook for about 5 minutes (step 3 - pic.A).
  Season with salt and black pepper, then add the peeled plum tomato. Add the hot water and stir (step 3 - pic.B). Then let it all come to the simmer and cook for about 10 to 12 minutes, or until potatoes are perfectly cooked, stirring delicately from time to time (step 3 - pic.C).
  Meanwhile, drain the capers and squeeze them to get rid of any excess of water, then mince them quite finely. Add them to the potatoes and stir delicately with a wooden spatula (step 3 - pic.C).
  

• 4.

  Adding the Ray wing back and adding the minced parsley

  • The cooked Ray wing pieces
  • The frying pan with potatoes and tomatoes
  • The parley leaves

  Add the fish back to the frying pan trying to cover the fish with the liquids and set the heat to a minimum. Let it cook and simmer gently for 3 to 4 minutes: the fish will get cooked through and will bland its flavour into the tomato sauce (step 4 - pic.A). Move the pan away from the heat and cover with the lid while you finely mince the parsley leaves.
  Add the minced parsley, stir gently and serve immediately (step 4 - pic.B).
  

• Servings : 4
• Ready in : 60
• Course : Main Course
• Recipe Type : Gluten Free
• Ingredient : Black Pepper, Extra Virgin Olive Oil, Garlic, Parsley, Peeled Plum Tomatoes, Potato, Ray Wings, Water, White Flesh Potatoes, Yellow Flesh Potato